Recipe · 15 min
Smash burger at home
The smash is the easiest burger to nail at home: thin meat, pressed against a very hot griddle, that crusts in two minutes. The secret is the bun: low and wide, so it holds up to the fat and the pressure.
- Time15 min
- Serves2 burgers
- DifficultyEasy
Serves 2
Ingredients.
- 2 SMASH ROLL buns
- 240 g ground beef, 20 % fat
- 4 slices of cheddar
- Salt and pepper
- Your favorite sauce
15 minutes
Step by step.
- Make four 60 g balls without working them too much: two per burger. Keep them in the fridge until the last moment: cold meat makes a better crust.
- Heat a cast-iron pan or a griddle on high, with no oil, until it smokes.
- Toast the bun 20-40 seconds, cut side down, and set it aside.
- Put two balls on the griddle and smash them right away with a wide spatula, down to a finger's thickness. Salt and pepper on top.
- After two minutes, when the edges are browned, scrape them off with the spatula so you keep the crust, and flip them.
- Lay a slice of cheese on each patty, 30 seconds more, stack the two and build: bun, sauce, both patties with their cheese, more sauce and the top bun.
For home · box of 12
The bun for this recipe.
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SMASH ROLL
Brioche for smash burgers · 80 g
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
Delivery only in Galicia and Portugal
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